Cauliflower Pizza Crust
Cauliflower Pizza Crust is all the rage but if you don’t make it correctly, it can be a soggy disappointment. The goal is to have a nice crispy crust, not a limp, mushy mess. After much trial and error, we finally figured out the secret to the perfectly crispy Cauliflower Crust Pizza recipe!
When we say we have had plenty of trial and error, we mean it. We tried every suggestion we could find online. To give a cauliflower crust recipe the crispiness it needs, you have to get just about all the water content out of it.
In short, if you are on a low carb or keto diet, this cauliflower pizza crust recipe is in fact a great alternative to the traditional carb-loaded crust.
However, in addition to making this pizza “good for you” it’s all dependent on the additional toppings you are going to put on your crust. To follow with the keto/low carb diet we’d recommend some of the following ingredients:
- turkey bacon
- sugar-free pizza or marinara sauce
- spinach
- mozzarella
- arugula
- mushrooms
- peppers
- tomatoes
Ingredients Needed To Make Cauliflower Pizza
- head of cauliflower
- eggs
- Italian Cheese
- Italian Seasoning
- garlic salt
- black pepper
- favorite pizza toppings
When eating a low caloric diet, you want to stay away from traditional pizza crust as the average pizza crust has about 40 grams of carbs.
So after many failed attempts, we put our brains together and tried to think of a way to get all the water out of the cauliflower so we could get that deliciously crispy crust every pizza lover desires.
Many recipes suggest draining the cauliflower or squeezing the water content out with your hands. That didn’t work for us. We still found the cauliflower had too much water in it to bake up and therefore resulted in a soggy crust.
Suddenly, it dawned on us: the secret to the perfect (and easiest) Cauliflower Crust is to enlist the help of a JUICER!
The juicer is able to squeeze nearly every bit of water out of the cauliflower. Use the dry cauliflower pulp to form your pizza crust. It’s easier than any other method and more effective too!
Once you have your crispy crust, now you can top it with your favorite pizza toppings. May we suggest adding at least two vegetables? You could even use this crust in our recipe for vegetable pizza!
Produce Moms Tip: Let your kids pick the veggies that go on the pizza. The more involved they are with grocery shopping and cooking, the more likely they are to try new food items!
Looking for a gluten-free dessert pizza option? Try this recipe for Watermelon Pizza!
Do you have a trick for making a great pizza? We’d love to hear what it is so please share in the comments below! If you make this recipe, snap a picture and tag us on Instagram @theproducemoms.
The Perfect Cauliflower Pizza Crust
Cauliflower Pizza Crust is all the rage but if you don't make it correctly, it can be a soggy disappointment. The goal is to have a nice crispy crust, not a limp, mushy mess. After much trial and error, we finally figured out the secret to the perfectly crispy Cauliflower Pizza Crust!
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Servings: 1 pizza crust
Calories: 455kcal
Ingredients
- 1 head cauliflower
- 2 eggs
- 1/2 cup Italian cheese We love parmesan but it's your choice
- 1 tsp Italian seasoning
- 1 tsp garlic salt
- black pepper to taste
Instructions
- Run raw cauliflower through your juicer. You will get a very dry & fine pulp which is the base of your crust. It should look similar to the pictures below.
- Mix cauliflower pulp with remaining ingredients.
- Line a baking sheet with parchment paper. Press crust mixture onto parchment & shape into a pizza round.
- Bake at 450 degrees until lightly browned, approximately 15 minutes.
- Remove from oven. Top your cauliflower crust with traditional pizza toppings. Reduce heat to 400 & bake pizza to desired doneness, usually 10-20 minutes more.
Nutrition
Serving: 10g | Calories: 455kcal | Carbohydrates: 33g | Protein: 36g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 339mg | Sodium: 2730mg | Potassium: 1866mg | Fiber: 12g | Sugar: 11g | Vitamin A: 509IU | Vitamin C: 277mg | Calcium: 321mg | Iron: 5mg
I was just wondering what juicer(s) you think would work well? I know some leave wetter pulp than others and that would not work for the cauliflower crust.
We have an Omega Juicer in our office
what head attachment do you use?
We use the Omega Juicer, no special attachment needed
I tried this recipe with my juicer and even after putting the crust on a pizza stone preheated @ 500 degrees, and left it in for 30 minutes, the crust never got crispy still.
Bummer! Sorry to hear that. Some juicers have wetter pulps than others. We prepared this recipe using an Omega Juicer. Let us know if you have any suggested modification to the method. It worked well for us, but we are always looking for new ideas & modifications.
Thanks
I bought this product recondition and from the beginning all the juice comes out dripping from the black second piece of the juicer, not good at all for $100.
Love,
Marion Articlebelt
I made this crust tonight. I know my juicer isn’t that good, and after reading these comments I decided to wrap up the cauliflower pulp in a clean cotton dish towel. I squeezed, and squeezed, and squeezed just a little more (quite a bit of water came out!).
I followed the rest of the directions and I had a crust I could pick up with my hand. The edges had a little crispiness, the middle was a tad soft, but for the first time it worked very good!
We Made this tonight and it was perfect. The juicer is a GENIUS idea. Dry and fluffy and saved so much time! Held together perfectly. Thank you !!
somewhere in all this recipe information I did not see how much almond flour to add?????
We do not use almond flour in this recipe.
almond flour takes up alot of moisture.
Which Omega juice do you have? I have never had one and there are so many Omega models to choose from. Can’t wait to try this recipe!
I use a sausage stuffer and cheese cloth, works great
I cut the cauliflower and baked it for 10 minutes that dried it a lot and then I proceeded with the recipe. That much improved the texture!!
I mean, you can always dehydrate the crust but : 1) You’d need a dehydrator as well (in addition to a decent juicer, to get the pulp!) and 2) It would take approximately 24 hours (at the most) to dehydrate it, so pizza would be something of a planned meal & not a spur of the moment type of thing.
Followed the directions, but when I took the crust out of the oven, it was stuck to the parchment paper….couldn’t get it off. What did I do wrong?
It’s hard saying what could have caused this. Maybe the consistency was a little off or maybe your oven was a little too hot. I would adjust your oven temp down a bit or add a little flour to the bottom of the crust next time.
Can I use cauliflower rice?
Yes, you can!
I was looking for a somthing like this. I am happy to have this crust.
I’d like to freeze the cauliflower pulp because I am doing a juice fast for a couple of weeks. Which is better – I make the dough now and freeze for use at a later time, or do I freeze just the pulp?
That is completely up to you! You an do either. We would probably go ahead and make the dough and then freeze as our first option.